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Panzanella (Tuscan Bread Salad)


Panzanella (Tuscan Bread Salad)

Panzanella (Tuscan Bread Salad)

Jen Hoy
Panzanella is a Tuscan recipe for using old bread, and it is so tasty that you don’t really need to wait to have leftover bread to make it. Small chunks of bread are tossed with raw vegetables, herbs and vinaigrette, and the salad makes an excellent topper for a bed of greens. Add a few chickpeas or kidney beans and you have a complete meal. I used sourdough spelt bread in this recipe, but any good quality bread will do.

Prep Time: 20 minutes

Total Time: 20 minutes


  • 3-4 slices day-old sourdough spelt or other whole grain bread
  • 2 tablespoons water
  • 2 stalks celery, cut into ¼” slices on the bias
  • ½ small red onion, sliced very thin
  • 2 Kirby cucumbers, quartered lengthwise and sliced ¼’ thick
  • ½ cup chopped black or green olives
  • 12 cherry tomatoes cut in half (optional for macrobiotic)
  • ½ cup chopped basil
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons balsamic or red wine vinegar
  • 1 clove garlic, chopped very fine (optional)
  • Sea salt and freshly ground pepper


Cut or break bread into 1” pieces and place into a stainless steel or glass bowl. Sprinkle with water, toss, and let sit for 15 minutes to soften the bread. Break the bread up slightly with your fingertips.

Add celery, onion, cucumbers, olives, tomatoes, and basil to the bread and toss gently. Stir together the oil, vinegar and garlic; drizzle over the salad and toss. Season to taste and serve.

Serves 4

Copyright 2009 by Jen Hoy

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